Staibano Limoncello / 70cl

Product Information

Lindsay’s judges satiated their sweet tooth with the next flight: Chocolate. Four Golds were uncovered: “boozy chocolate cake” BouveryCV; “lovely” Mozart Chocolate Cream; “coffee, cacao nib” Mozart Dark Chocolate; and “custard and cinnamon” Mozart Pumpkin Spice. From lemon to limoncello, approximately eighty days elapse. It’s a relatively simple process but each producer boasts his or her own limoncello secrets. For example, some use only the rinds, while others marinate the pulp and seeds. People experiment with different ratios of sugar to water in the syrup. The location where the limoncello steeps, with varying temperature and relative humidity, can also play a role. Ultimately, these factors affect the flavor as well as the opacity and texture of the final product. One batch of the final product may be bright, neon yellow; another may be more cloudy and opaque as a result of the emulsification of the sugar and lemon oils.

This liquorificio situated in the picturesque village of Ravello produces homemade limoncello using the sfusato amalfitano lemons. They also make a variety of digestivi made with fennel, coffee, melons, strawberries, and other novel ingredients. This had body to it,” said Manchester. “It had an extra layer of flavour, some depth to it, which gives a really nice balance.” In Italy, certain prized agricultural products are strictly regulated. Lemons grown in certain designated regions of Capri and the Sorrentine peninsula fall under the legal protection afforded by an I.G.P. (Indicazione Geografica Protetta), a protected geographic area. Two consortia protect the two main lemons cultivated there based on their cultural, historical, and culinary importance. These certified areas are protected under laws of the European Union. Today, the lemons of Capri and the Amalfi Coast are considered extra-special. The trees clinging to the cliffsides hang heavy with fruit, sending a heady scent into the air. One of my favorite walks is along the meandering paths of this coastline, lined with lemon trees trained into arbors that provide refuge from the sun.In 1988, a businessman from Capri named Massimo Canale registered the first trademark with the word “limoncello,” using a recipe handed down from his great-great-grandmother and commercializing the drink outside of the region. It was an idea—and a product—that would prove wildly successful, as limoncello has transcended not only the region but all of Italy to be considered an international and world-class tradition. Different Lemons, Different Attributes Do this signature bottle from one of many oldest liqueur makers on the continent. This timeless expression of Luxardo remains to be largely constituted of the identical household recipe first bought in 1905. It is the last word limoncello, bursting with freshness, and it is the proper cello drill. Learn our full overview of Luxardo limoncello. Beyond the convent walls, making lemon liqueur became a family affair. Residents of the Amalfi Coast probably have been sharing bottles of lemon liqueur among family and friends for centuries. Recipes began appearing in regional cookbooks around 1900. As in making a good risotto, a fine wheel of Parmigiano-Reggiano, or a bottle of traditional balsamic vinegar, good limoncello results from quality ingredients, generations of knowledge, small but critical tweaks in the recipe, and well-kept family secrets passed down over generations.

The place and when limoncello was born is up for debate. There are competing claims from many corners of the Italian peninsula and surrounding islands. The folks of Capri declare that the liqueur was first distilled on their island within the early 1900s. Anybody from Sorrento will let you know they had been the primary, in 1890, whereas in Amalfi you hear different tales about its origin. After the peels macerate for the desired time, the mixture is strained and then combined with a syrup made of sugar dissolved in boiling water. There it stays for another month, covered in a cool, dark place. Finally, the whole mixture is filtered, then bottled and corked. This historic liquorificio was one of the first to commercialize limoncello and other local alcoholic beverages known as rosoli. The Mansi family invented the Limunciel brand. You can watch the phases of production and sample their limoncelli in their factory.

#Tasting Notes#

This off-the-beaten-path family agricultural enterprise is centered within the compound of an old convent. On the picturesque grounds, the third generation of the Pollio family cultivates olives, lemons, and fruit trees, lovingly making up homemade products from limoncello to chocolate and other digestivi made with walnuts and fennel.